Story
This micro-lot is a brand new offering from us from the Alto El Vapor Micromill.
Owner and green coffee buyer, Randy Evans, and his daughter visited this high-altitude farm and micro-mill back in January with our friends from Cafe Imports. They were blown away by its natural and preserved beauty (one of the highest elevation farms in the Tarrazú region).
Alto El Vapor is a family-led project guided by producer Mayra Solice and her children. They describe the farm as "their place of refuge and inspiration," preserving 85% of the land as primary forest and protecting one of the community's key water sources. This farm carries on her family’s coffee legacy while pushing processing boundaries through meticulous experimentation with Natural, Honey, and anaerobic methods.
This lot was intentionally processed with anaerobic fermentation, where freshly harvested cherries rest in sealed tanks before drying, building layers of intense fruit, bright acidity, and syrupy sweetness. The result is a lively, expressive cup with a little extra sparkle in every sip.
Costa Rica Anaerobic Natural
Costa Rica Anaerobic Natural
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Characteristics
Light
Juicy
Lively
Blackberry Jam, Lime, Citrus, Hibiscus
Alto El Vapor Micromill
Mayra Solice and her children
2,000 - 2,100 MASL
Catuai
Anaerobic Natural
Tarrazú, Costa Rica
Story
This micro-lot is a brand new offering from us from the Alto El Vapor Micromill.
Owner and green coffee buyer, Randy Evans, and his daughter visited this high-altitude farm and micro-mill back in January with our friends from Cafe Imports. They were blown away by its natural and preserved beauty (one of the highest elevation farms in the Tarrazú region).
Alto El Vapor is a family-led project guided by producer Mayra Solice and her children. They describe the farm as "their place of refuge and inspiration," preserving 85% of the land as primary forest and protecting one of the community's key water sources. This farm carries on her family’s coffee legacy while pushing processing boundaries through meticulous experimentation with Natural, Honey, and anaerobic methods.
This lot was intentionally processed with anaerobic fermentation, where freshly harvested cherries rest in sealed tanks before drying, building layers of intense fruit, bright acidity, and syrupy sweetness. The result is a lively, expressive cup with a little extra sparkle in every sip.
